One Hour Beer Butt Chicken. It only takes an hour at high heat to infuse flavour into the dry rubbed chicken, while giving it a little tasty char on the skin and yielding a juicy, succulent result.
Beer Butt Chicken has become a summer staple BBQ meal, it seems: even my dad makes it. When I first heard of it some 20 years ago, I thought it would be a passing novelty but looking at Pinterest the other day, there’s no doubt that the unusual cooking method is undoubtedly here to stay.
There are many different ways to prepare beer butt chicken but when I posted a photo of my favourite beer butt chicken version on my Facebook page the other day, a friend asked me to write a post outlining just how I did it.
Like in my favourite One Hour Roast Chicken recipe, I think that quick cooking at high temperature is actually what works best for this recipe. The high heat seals the skin and partly chars the spice rub on the skin for extra flavour while the meat always stays moist and tender inside. Our family just loves it.
You don’t, of course, have to use beer if you choose not to; a pop can half filled with chicken stock or even water plus the thyme and garlic will be equally delicious.
This recipe again uses my Smokin’ Summer Spice Dry Rub which we use on everything from the smoker and grill during the summer; beef, chicken, pork or lamb. It’s a delicious seasoning for steaks, ribs and burgers too. I guarantee you won’t regret making a batch to have on hand at all times.
Like this beer butt chicken recipe?
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- 1 whole fresh chicken
- Smokin Summer Spice Dry Rub
- 6 ounces beer or chicken stock or water
- 2 cloves sliced garlic
- 4 sprigs fresh thyme sage or oregano are good too
- 6 peppercorns
Trim any excess skin and fat from the chicken. Tie the legs together with butcher string and tie the wings to the body of the bird as well with a single length of butcher string as pictured.
Sprinkle the dry rub generously over the entire surface of the chicken.
Add the beer, garlic, thyme and peppercorns to a standard 12 ounce beer or soda can.
Carefully invert the cavity of the chicken over the can and then place it in a shallow baking dish or metal pan.
Preheat gas grill to 450 degrees. I use indirect heat for this method. My gas BBQ grill has 3 burners, so I only turn on the two at the sides and leave the one on the centre off, which is where I palace the pan to hold the chicken/s).
Close the cover and watch the temperature gauge for a few minutes. Regulate the temperature to around 450 degrees but no lower than 425.
Cook for one hour until the skin is crispy and the chicken registers 180 degrees on a meat thermometer in the thickest part of the breast or thigh.
Remove from the BBQ and let the chicken rest for 10-15 minutes before carving and serving.
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